Yangzhou Fried Rice

1. Peel and devein the shrimp, cut into small pieces, and toss with the shaoxing wine and a pinch of salt; dice the char siu and carrot, slice the scallions, and break up any clumps in the cold rice with your hands.
2. Beat the eggs with a little salt; heat 1 tbsp oil in a wok over high heat, stir-fry the shrimp until just pink and opaque all the way through, about 1 to 2 minutes, then remove and set aside.
3. Add another 1 tbsp oil, pour in the eggs and stir until softly set, then immediately add the rice and toss continuously so each grain is coated and separated, about 2 minutes.
4. Push the rice aside, add the last 1 tbsp oil with the carrot and frozen peas, stir-fry for 1 to 2 minutes until the carrot softens and the peas are heated through, then return the shrimp and add the char siu.
5. Drizzle the soy sauce around the edge of the wok, season with white pepper and a little salt, and toss everything over high heat for 1 to 2 minutes until hot and lightly toasted.
6. Stir through the scallions and sesame oil, give a final toss, and serve at once.

You'll use: Frying pan / skillet · Wok